ServSafe Preparation, Cooking and Serving Test 5 — Questions and Answers
Question 1: A food handler is assigned to prepare raw oysters for a half-shell service. Which documentation must be kept on file for the oyster shipment?
- Shellstock identification tags for 90 days after the last oyster is sold (Correct answer)
- A purchase receipt retained for 30 days
- The supplier's general health permit
- A HACCP plan specific to oyster handling
Correct answer: Shellstock identification tags for 90 days after the last oyster is sold
Federal law requires shellstock identification tags to be kept on file for 90 days from the date the last shellfish in the container was sold or served.
Question 2: A banquet chef needs to cook a large stuffed turkey. What is the minimum safe internal temperature for the stuffing inside the turkey?
- 165°F (74°C) (Correct answer)
- 155°F (68°C)
- 145°F (63°C)
- 135°F (57°C)
Correct answer: 165°F (74°C)
Stuffing inside poultry must reach 165°F (74°C) because it can absorb raw juices from the bird during cooking.
Question 3: Which scenario correctly describes the two-stage cooling method for hot food?
- Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours (Correct answer)
- Cool from 165°F to 41°F within 4 hours total
- Cool from 135°F to 41°F within 2 hours
- Cool from 165°F to 70°F within 4 hours, then to 41°F within 2 more hours
Correct answer: Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 more hours
The two-stage method requires cooling from 135°F to 70°F in 2 hours and then to 41°F or below in 4 additional hours, for a total of 6 hours.
Question 4: A prep cook marinates raw chicken breast overnight in the walk-in cooler. Where should the chicken be stored?
- On the lowest shelf, below all other food items (Correct answer)
- On the middle shelf, next to raw ground beef
- On the top shelf, above ready-to-eat foods
- On any available shelf for convenience
Correct answer: On the lowest shelf, below all other food items
Raw poultry must be stored on the lowest shelf to prevent its juices from dripping onto and contaminating foods stored below.
Question 5: A food handler adds raw shrimp to a pot of boiling pasta on a buffet line for a live-action station. What is the minimum internal temperature the shrimp must reach?
- 145°F (63°C) for 15 seconds (Correct answer)
- 135°F (57°C) for 15 seconds
- 155°F (68°C) for 15 seconds
- 165°F (74°C) for 15 seconds
Correct answer: 145°F (63°C) for 15 seconds
Seafood, including shrimp, must be cooked to a minimum internal temperature of 145°F (63°C) for 15 seconds to be safe for service.
Question 6: When may a food handler use bare-hand contact with ready-to-eat foods?
- Never — ready-to-eat foods must not be touched with bare hands (Correct answer)
- When hands have been washed for at least 20 seconds
- When using approved hand antiseptic after washing
- When the operation has an approved bare-hand contact policy on file
Correct answer: Never — ready-to-eat foods must not be touched with bare hands
ServSafe prohibits bare-hand contact with ready-to-eat foods; gloves, tongs, or other utensils must always be used instead.
Question 7: A restaurant holds hot fried chicken under a heat lamp at 125°F (52°C). After 2 hours, what action must be taken?
- Discard the chicken because it has not been held at the required minimum of 135°F (57°C) (Correct answer)
- Reheat the chicken to 165°F (74°C) and return it to service
- Continue holding the chicken for 2 more hours before discarding
- Move the chicken to the refrigerator and serve it cold
Correct answer: Discard the chicken because it has not been held at the required minimum of 135°F (57°C)
Hot food held below 135°F (57°C) is in the temperature danger zone; food held out of safe temperature for any time period and not reheated must be discarded.
ServSafe Preparation, Cooking and Serving Test 5
A food handler is assigned to prepare raw oysters for a half-shell service.
Which documentation must be kept on file for the oyster shipment?